Peanut Butter Cookies

An updated traditional peanut butter cookie that is not too sweet with crisp edges and a chewy but silky center.

Peanut Butter Cookies

Makes 12 - 2 oz cookies

Growing up cookies were not high on our sweets priority list. Cakes, yes, pie, yes, candy, definitely. We did eat cookies but they were always from the grocery store or bakery. The only cookie I ever made from scratch before I was 18 was rugelach. I literally didn’t make a chocolate chip cookie from scratch until culinary school.

However, over the last two years, I’ve been playing with lots more cookies thanks to my favorite human. These cookies are one of those we perfected together. They take the traditional peanut butter cookie and make minor updates to make a treat that is not too sweet with depth, crisp edges and a chewy but silky center.

The secret to these cookies is two-fold. First, the ripe banana which cannot really be tasted in the final product which contributes to the silky center, unique for a cookie. And the makgeolli which adds a rich flavor of rice that compliments the cookie well.

“Recipe Tips:

*1. I prefer crunchy or extra crunchy peanut butter to smooth to add texture but, smooth peanut butter can be used instead.

2. You can freeze the cookies after scooping and designing. Bake cookies from frozen for 12 – 15 minutes.”

Ingredients

84g (6 T) butter 

Dry Ingredients

114g (0.75 c + 2 T) all purpose flour

3g (0.75 t) kosher salt

1g (0.25 t) baking soda

0.75 t ground cinnamon 

Wet Ingredients

*113g (7.5 T) crunchy peanut butter

98g (6.5 T) dark brown sugar

30g (2 T) granulated sugar

80g (1/3 c) mashed well ripened banana

20g (4 t) makgeolli or 8g (2 t) vanilla extract 

Finishing - optional

9g (1 T) black sesame seeds

9g (1 T) white sesame seeds

Method

1.      In a medium pot, melt the butter completely over medium heat.

• Continue to cook the butter stirring occasionally with a heat-proof spatula for 3 – 5 minutes until the butter and solids on the bottom are very dark brown but not burned.

Cooking the butter this far can be scary as burning the butter can happen very quickly. In this instance, brown the butter as far as you are comfortable with being sure it is not burned.

• Pour into a medium mixing bowl and cool completely.

While the butter cools continue to Step 2

2.      In a medium mixing bowl combine the dry ingredients mixing well. Set aside.

• If using, combine the sesame seeds in a small shallow container. Set aside.

3.      Into the cooled butter add the peanut butter. Mix with a whisk until well combined.

• Add the sugars and whisk vigorously for 2 – 3 minutes or until lightened in color and thickened slightly.

• Add the banana and makgeolli and whisk well.

• Add the dry ingredients and using a spatula stir until well combined.

• Cover with plastic wrap and refrigerate 90 minutes to overnight.

4.      Preheat oven to 170 C / 340 F.

• Line a rimmed baking sheet with parchment paper.

5.      Scoop the cookie dough onto the baking sheet.

• If finishing with sesame seeds, roll only the edges in the seed mixture and place back on the baking sheet.

• Using a fork, roll the back of the tines across the dough about 0.25 in deep. Remove carefully and turn your hand 90 degrees to press the tines across the previous design creating a cross-hatch.

• Bake 9 – 11 minutes.

The cookies are ready when the edges are lightly browned and set and the centers no longer look wet and loose.

• Cool to your desired temperature.

I prefer fully cooled or barely warm cookies but not everyone does.

6.      Serve.